Cabbage Chicken Roll

1. Prepare fillings:

Minced chicken 100g (u can also use minced pork or beef)

1/2 diced onion

2-3 chopped Shiitake mushroom (optional)

Salt and pepper

Mix all the ingredients well in a bowl.

2. Prepare 6 -8 cabbage leaves.

3. Soak cabbage leaves in hot water till softened.

4. One roll needs 2 cabbage leaves. Place 1 cabbage leaf on the table. Put a spoonful filling at one end. Then roll to the other end. Put the roll on one end of another cabbage and roll again. I made 3 big rolls with 6 cabbage leaves. You can also make it into 4 small ones.

5. For the sauce, I made from fresh tomato. You can also use canned tomato chunks.

Cut a cross at the bottom of tomato (2 medium ones). Soak in hot water for a little while. Peel them off. Chop into small chunks.

6. Heat a pan or a pot. Add in a little oil. Sauté 2 chopped garlic. Add the tomato in. Sprinkle a little salt. Stir fry till softened and juice comes out. Add in 1 tablespoon tomato sauce and 1/2 tablespoon sugar to balance the sour taste. Also add in a little dried oregano or herbs you like.

7. Pour in 1/4 cup water. Stir well.

8. Place cabbage rolls in. Turn to low heat. Cover the lid. Simmer for 10 mins.

9. Flip the rolls over. And simmer for another 5-8 mins.

10. Season with salt and pepper.

I think it will go well with pasta.


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